Avocado Eggs Benedict

Breakfast for dinner usually has very limited forms in our house. It’s either pancakes or Eggs Benedict and The Foodie Groom usually casts his vote for Eggs Benedict. When Avocados From Mexico asked us to come up with a way to incorporate avocados into a breakfast recipe, it was kind of an obvious choice.

I had intended to make Chipotle Hollandaise Sauce but when it came to fire up the blender, I realized that I was out of chipotles in adobo. So we just proceeded without it. For an extra treat, make sure you whip up a batch of the hollandaise sauce!

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg. The egg yolk and avocado make wonderfully rich pairing. It’s filling and a terrific way to start – or end – the day.

Avocado Eggs Benedict

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg.

Ingredients

2 English muffins

4 slices bacon

1 avocado

Salt

Pepper

4 eggs

Instructions

Heat a sauce pan with 2 inches of water to a simmer.

Split the English muffins in half and toast until browned.

Cook the bacon to a crisp and set aside.

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Add a pinch of salt and mash with a fork.

Spread the avocado over the toasted English muffin halves and top with the bacon.

Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).

Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.

Thank you very much for this awsome idea-avocad0-wow!!! I have made it yesterday for my 19 year old teeneager, loved it and he requested it again for today’s brunch!!!! and he never asks for anything twice in the row – THANK YOU!!!!

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

We made this for breakfast today, including the chipotle hollandaise sauce, and it was pretty good. We think the hollandaise really made the dish and it would be a lot more bland without it.

The hollandaise ended up breaking a bit when we used it. I used the recipe as described, by emulsifying the sauce with the food processor, but in the future I will probably prepare the hollandaise in a more traditional manner, using a stainless steel bowl over a double boiler, and then folding in the chipotle and adobo sauce puree at the end. I think this method will yield better results then the food processor approach; creating a more stable end product and allowing for more temperament, but I could be looking for an excuse to use my stainless steel bowls too…